6 gallons
brewed 1/27/14
Intended SG: 1.055
Actual SG: 5.5 gallons @ 1.052
SRM: 31
IBU: 46
Grain
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Gambrinus ESB Malt - 7#
Weyerman Munich (6L) - 4#
C80 - 1#
Chocolate Malt - .75#
Chocolate Wheat - .25#
Special Roast - .5#
Total - 13.5#
Hops
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Mt Hood (4.5%) 2.5oz @ 60 mins
Mt Hood (4.5%) 2.5oz @ 5 mins
Yeast
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Wyeast 1968 cake from brown ale
Brew
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Mash at 152 for 60 mins
Mashout at 165
Fermented at 68 for ~2 weeks
Kegged 2/14/14 left in basement for almost a year
Review
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Finally tapped this at the end of Jan 2015, so almost 1 year in the basement
3/28/15
A: Almost completely black, but when held up to a bright light, there are hints of dark ruby highlights. Very thick light tan head that leaves a ton of lace, I would assume this is the chocolate wheat but there is only .25# out of a total of 13.5# so not really sure.
S: Not much going on in the nose, slight hint of roasted malts
T: Chocolate, light roast, slight bitterness, distinct maltiness (Munich?)
M: Creamy and dry at the same time, might be a touch of tannins, but probably just the roasted malts and the Munich coming across as dry on the tongue.
O: I really like this beer, I am going to be disappointed when this keg kicks. I don't know if it is the long "lagering" or something else, but this beer just works. The only thing I would do different is to sub a little C120 for C80, maybe .25# to try to add a little sweetness/flavor. Will definitely brew something similar again.
Note: picture taken on patio after 14 inches of snow (3/5/15)
